If you’ve been inspired by the Great British Bake Off, try these super-sweet Whitworths recipes
What you'll need
for the Pavlova
4 large egg whites
150g Whitworths for Baking Caster Sugar
100g Whitworths for Baking Light Soft Brown Sugar
1 heaped tsp corn flour
1 tsp white wine vinegar
1 tsp vanilla extract
for the Spiced Clementines
100g granulated sugar
2 tbsp of orange liqueur, such as|Grand Marnier
1 cinnamon stick
6 whole cloves
1 star anise optional
for the Pecan Praline
100g Whitworths for Baking Caster Sugar
200g pecan nuts
300ml double cream, whipped to soft peaks
Whitworths for Baking Twist and Sprinkle
To make the pavlova, preheat the oven to 180°C/gas 4/350°F. Line a baking tray with baking paper. On the underside of the baking paper, draw a circle approximately 15cm in diameter.
Whisk the egg whites to stiff peak stage. Add the Whitworths for Baking Caster and Light Soft Brown Sugar, a spoonful at a time, until fully combined and the meringue mixture is thick and glossy.
Add the cornflour, vinegar and vanilla extract and fold through the meringue until thoroughly mixed. Spoon the
meringue mixture onto the baking paper and using the circle as a guide, spread the mixture to fill the circle, smoothing the top.
Place the Pavlova in the oven and immediately reduce the temperature to 150°C/gas 4/300°F. Cook for 1 hour 30 mins. Turn the oven off and allow the pavlova to cool with the oven door slightly open.
Then to make the spiced clementines, pour the water and sugar into a large saucepan and heat gently to dissolve.
Add the liqueur, cinnamon stick, cloves and star anise, boil for five or 10 minutes until it becomes thick and syrupy. Set aside to cool. Peel the clementines and remove any white pith.
Place them in the warm syrup and leave to cool. Store in the fridge until they are ready to use. Finally, to make the pecan praline, place the Whitworths for Baking Caster Sugar in a saucepan over a medium heat and allow the sugar to melt gently and cook for three to four minutes, until light golden in colour. Add the pecan nuts and continue to cook for one to two minutes.
Pour the mixture onto a lightly oiled baking tray, spread out and leave to cool.
Once cooled and set, smash the praline into pieces. To assemble, place the cooled pavlova on a large serving plate, spoon over the lightly whipped cream.
Remove the clementines from the syrup and slice each one into four circles. Place the slices of clementine on top of the cream. Drizzle over a little of the syrup and scatter over the praline pieces.
Decorate as you wish with a stencil and Whitworths for Baking Twist & Sprinkle.